At this time of year I always buy a gargantuan bag of Meyer lemons simply because they are #1 in season, and #2 they’re pretty.
Then I have to do something with them … so I photograph them, then I bake with them, then I squeeze and freeze the juice in ice cube trays to be used later.
I’ve been using this lemon loaf recipe since we were married (almost 39 years ago). It’s my mother-in-law’s recipe and one of my husband’s favourites. The best part of a lemon loaf is the tangy sugary syrup that you pour over it while it’s still in the pan and still hot. Yumm …
- 1/2 cup butter
- 1 cup sugar
- 2 eggs
- Rind of one lemon - grated
- 1 1/2 cups flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 cup milk
- Juice of one lemon combined with 1/4 cup sugar
- Cream butter with sugar.
- Add eggs and lemon rind and beat well.
- Sift flour, salt and baking powder.
- On low speed, alternately add flour mixture and milk, a little of each at a time, beginning and ending with flour mixture.
- Pour into loaf pan.
- Bake at 350 degrees for 45 - 60 minutes.
- Remove from oven and drizzle the lemon sugar syrup over top while the loaf is still in the pan.
Hope you’re having a wonderful sunny Sunday!